Arp

Family: Lamiaceae Herb

Fragrant as a sunlit hillside, Arp rosemary fills the garden with a resinous, pine-needle perfume and delivers bold, savory sprigs that hold their character from fresh harvest to drying.

The foliage is deep forest-green and notably aromatic, with a refined, upright habit that makes it easy to gather generous armfuls for flavorful bundles. Arp is a standout for home gardeners seeking a reliable, long-season rosemary for seasoning blends, infusions, and aromatic oils—an herb that turns everyday meals into something memorable.

Light: Full SunMaturity: 90 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 6th
Harvest Begins	Sep 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	35
Harden Off (days)	7

Culinary Notes

Chef's Note

Arp rosemary is built for the long haul: its resinous, aromatic punch holds steady from fresh picking through drying, so you get that piney savor in the final bite. Use it to perfume fat (oil/butter) or meat—its intensity won’t disappear and it won’t taste weedy if you give it heat time.

Best Uses

dry-rub roasts and lamb with rosemary twigs that stay fragrant through high heat
infuse olive oil or butter for finishing—let it perfume the fat, not just the surface
stir sprigs into beans, lentils, or chickpeas near the end to avoid going harsh
use dried rosemary in slow sauces where it can rehydrate and soften

Flavor Profile

resinous pine-needle aroma savory, lightly bitter herbal bite intense when heated, perfumes the fat stands up to drying with a still-green, woody finish

Kitchen Pairings

garlic lemon olive oil butter lamb roasted potatoes

Frequently Asked Questions

How do I manage powdery mildew on Arp squash (or squash-type cucurbits) during warm, humid weather?

Powdery mildew shows up as a white, dusty coating on Arp leaves, often starting on older foliage. Remove the most infected leaves early and space plants farther apart to improve airflow; water at the base so the leaves stay dry. If it keeps spreading, spray an approved powdery mildew fungicide labeled for cucurbits and repeat according to the label interval.

How often should I water Arp during the main growing phase to avoid stunted growth and poor fruit set?

From flowering through fruit enlargement (roughly mid-season to around the last few weeks), keep the soil consistently moist but not soggy—aim for about 1 inch of water per week total, split into 1–2 deep waterings. Check by pushing a finger 1–2 inches into the soil; water if it feels dry at that depth. Avoid letting the soil fully dry out between waterings, since Arp cucurbits can drop blossoms and develop small, uneven fruit.

When is Arp ready to harvest, and how can I tell without guessing?

Harvest Arp when the rind has fully hardened and the fruit has reached the mature size for the variety, typically around 90 days from sowing. The skin should be difficult to puncture with a fingernail, the stem should begin to dry, and the fruit should sound a bit more solid when tapped. Cut the fruit with a sharp knife, leaving a short stem, and cure it if your storage needs require it.

Arp

Planting Schedule

Crop Dates

Crop Details

Culinary Notes

Frequently Asked Questions